Next Article in Journal
The Sea as a Rich Source of Structurally Unique Glycosaminoglycans and Mimetics
Previous Article in Journal
Transcriptional Analysis Allows Genome Reannotation and Reveals that Cryptococcus gattii VGII Undergoes Nutrient Restriction during Infection
Previous Article in Special Issue
Filamentous Fungal Human Pathogens from Food Emphasising Aspergillus, Fusarium and Mucor
Open AccessReview

Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics

Secalim, INRA, LUNAM Université, 44307 Nantes, France
Author to whom correspondence should be addressed.
Microorganisms 2017, 5(3), 50;
Received: 27 July 2017 / Revised: 17 August 2017 / Accepted: 21 August 2017 / Published: 25 August 2017
(This article belongs to the Special Issue Microbes and Food)
With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. In the present review, we address the bacterial contamination of poultry meat from the slaughtering steps to the use-by-date of the products. The different contamination sources are identified. The contaminants occurring in poultry meat cuts and their behavior toward sanitizing treatments or various storage conditions are discussed. A list of the main pathogenic bacteria of concern for the consumer and those responsible for spoilage and waste of poultry meat is established. View Full-Text
Keywords: chicken meat; bacteria; slaughter; spoilage; pathogen chicken meat; bacteria; slaughter; spoilage; pathogen
Show Figures

Figure 1

MDPI and ACS Style

Rouger, A.; Tresse, O.; Zagorec, M. Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms 2017, 5, 50.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop